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Ras el hanout and baby potatoes chicken traybake

Ras el Hanout and Baby Potatoes Chicken Traybake Delight

This Ras el Hanout and baby potatoes chicken traybake combines exotic flavors with easy preparation for a delightful family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Moroccan
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Vegetable Stock substitute with chicken stock for richer taste
  • 3 cloves Garlic minced; garlic powder can be used if fresh is unavailable
  • 1 tablespoon Lemon Zest fresh lemon juice can be used if zest isn’t at hand
  • 2 tablespoons Ras el Hanout traditional Moroccan spice blend
  • 1 teaspoon Salt adjust according to taste
  • 2 tablespoons Olive Oil any neutral oil can be used as a substitute
For the Traybake
  • 2 medium Red Onions sliced; yellow onions can work as a substitute
  • 4 pieces Chicken Legs skin-on for crispiness; thighs or breasts are alternatives
  • 500 grams Baby Potatoes any waxy potato variety
For the Crunchy Topping
  • 50 grams Almond Flakes can substitute with walnuts or pine nuts
  • 2 tablespoons Fresh Coriander parsley can be used as a substitute
To Serve
  • 1 whole Lemon Wedges to enhance flavors before serving

Equipment

  • oven
  • mixing bowl
  • Roasting tin

Method
 

Steps
  1. Preheat your oven to 200°C (400°F).
  2. In a mixing bowl, combine vegetable stock, half of the chopped coriander, minced garlic, lemon zest, ras el hanout, and salt.
  3. Drizzle olive oil into a large roasting tin, add sliced red onions, place chicken legs on top, and arrange baby potatoes around them.
  4. Pour the marinade mixture over the chicken and potatoes, ensuring each piece is well-coated.
  5. Roast in the oven for 45 minutes until the chicken is golden and the potatoes are tender.
  6. Sprinkle almond flakes over the chicken and potatoes and roast for an additional 15-20 minutes.
  7. Stir gently, sprinkle the remaining chopped coriander, and serve hot with lemon wedges.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 80mgIron: 3.5mg

Notes

For best results, ensure the chicken skin is dry before roasting and stir halfway for even cooking.

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